|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Observed a covered employee drink stored on the prep/line counter today- discarded by staff to correct.
Keep these stored on a low shelf where if they spill, they will not contaminate restaurant items.
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed breakfast burritos stored at <135F in the warmer today- burritos discarded during inspection and warming drawers will be used instead to store these.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Observed lettuce, cheese and tomatoes with an expiration time of 2pm when they were set out at 9AM- expiration time changed to reflect only 4 hours.
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed build up on the green airdrying rack today.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed build up on warmer drawers, on top of toaster, and around the hashbrown area.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed low grout in areas of the kitchen today.
Observed build up on the floor at the fryers.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Observed a broken light shield in the walk in freezer.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
|